Functional properties of corn, banana and potato starch blends
Acta cient. venez
;
52(1): 63-67, 2001. tab, graf
Artigo
em Inglês
| LILACS
| ID: lil-304944
RESUMO
Potato, corn and banana starches were blended in various combinations and ratios. Stability and clarity, freeze-thaw stability, water retention capacity and apparent viscosity of the pastes (prepared with a hydrothermic treatment using 100 C for 30 min) were evaluated. In general, the samples stored at room temperature (28 C) presented stability as well as low retrogradation rate. However, in the samples stored at 4 ÆC the propagation and maturation of crystals in the amylopectin component were favored, increasing sample retrogradation. A synergistic effect was shown in some starch blends. The blends had poor stability to freeze-thaw cycle, but a high synergestic effect was presented in water retention capacity. Potato banana and corn potato blends showed a synergistic effect in the apparent viscosity and in general, starch blends had stability during the 30-min test.
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Índice:
LILACS (Américas)
Assunto principal:
Amido
/
Solanum tuberosum
/
Zea mays
/
Musa
/
Manipulação de Alimentos
Idioma:
Inglês
Revista:
Acta cient. venez
Assunto da revista:
Ciência
Ano de publicação:
2001
Tipo de documento:
Artigo
País de afiliação:
México
Instituição/País de afiliação:
IPN/MX
/
Instituto Tecnológico de Acapulco/MX
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